Okay, so I hope no one was getting too worried that I’d been swallowed in a cloud of volcanic ash. I know I sort of dropped off the radar for a week without notice and I’m really sorry.
An unexpected volcanic eruption happened to fall on back to back family birthdays and result in some close friends being house guests for a bit so I was tied up for a few days. Then I decided to use the rest of my already mixed up week to finish the project that I’ve been working on for a while. What do you guys think? Do you like the facelift? My amazing brother-in-law designed my logo. If anyone wants his email address just ask.
I spent hours sorting through old recipes and organizing things that I’ve been putting off. Although, changing themes always has a few glitches that take a few days to catch so I’d appreciate if you’d let me know of any that you come across, thanks. Oh, and I also moved my mailing list to a new service so I’m hoping that goes smoothly. I apologize if anyone has any inconvenience.
Anyway, so yeah, that whole volcano thing was pretty epic. It’s been continuing to put off ash (or “farts” as my brothers say) since the first eruption. I happen to live on the opposite side of the fallout so we haven’t had any damage but the ash has made its way to Brazil, believe it or not! The neighboring volcano, Osorno , is completely black, I feel bad for it actually. It’s never fun when someone unloads all their crap on you.
These cakes are what I was photographing when the first eruption happened and as you can imagine I got a little distracted. I think it’s safe to say that they didn’t get to be fully appreciated for their awesomeness as they were overshadowed by nature’s wonders. That doesn’t mean they weren’t amazing though. The boys loved them, especially the chocolate covered bacon!
Bacon, chocolate, and peanut butter are one of the best trios ever! These are really easy to make too. Oh, and no one says you have to make them mini. Feel free to go full size with this pb-choco-bacon cake. Just bake the cake in 2 or 3, 8-inch, round cake pans. It doesn’t matter how you want to do it, the point is that you just have to try it!
- 16 strips uncooked bacon
- 1/2 cup semi-sweet chocolate
- wooden skewers cut in half
- reserved bacon grease plus enough vegetable oil to equal 2/3 cup
- 6 tablespoons butter, melted
- 1/3 cup water
- 1/3 cup milk
- 2 eggs, beaten
- 1 1/3 cups sugar
- 1 teaspoon vanilla extract
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup cocoa powder
- 1 1/3 cups flour
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup (1/2 stick) butter
- 1/4 cup peanut butter
- 3 cups powdered sugar
- 2 tablespoons milk
- 1/8 teaspoon salt
- 1 teaspoon vanilla
- Fry bacon strips in a skillet over medium heat until crispy. Remove to separate plate and reserve grease. Melt chocolate in a double boiler or microwave safe bowl and cut a few slices of bacon in half. dip half of pieces in chocolate and place on parchment lined tray. Dip 1 inch of skewers into chocolate and press onto undipped side of bacon and allow the chocolate to cool and set. You can stick it in the fridge for a few minutes to hurry the process if you want.
- Heat oven to 350 degrees F (180 C) then grease and flour a jelly roll pan well.
- In large mixing bowl, beat butter, sugar, bacon grease, and oil until smooth. Add milk, eggs, and water and beat together. Add all other ingredients for cake and stir until combined.
- Pour batter into prepared pan and bake for 18 - 25 minutes or until toothpick comes out clean.
- Remove from oven and to cooling rack and cool for about 30 minutes.
- Beat butter and peanut butter until creamy then add powdered sugar one cup at a time until creamed. Add the rest of the ingredients and whip until fluffy.
- use a 3 inch round cookie cutter to cut cake into circles (or you can use a knife and cut squares). !Assemble:
- Divide cakes into stacks of 3 and spread or pipe frosting between layers and on tops. Top with bacon flags and extra crumbled bacon if desired.